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These raspberry and white chocolate scones are loaded with tart raspberries and sweet white chocolate enveloped in a light and tender scone.
When it comes to baking, one of my favorite dishes are scones - from blackberry scones to bacon cheddar scones to chocolate chip scones to strawberry scones.
Have you ever had a scone? If you aren't familiar with scones, they are pretty much biscuits with a little bit of sugar. I imagine like most Americans, I didn't have many scones growing up. But watching The Great British Baking Show constantly made me crave them.
So I got to work on creating a base recipe that works with many ingredients. And that's where these raspberry white chocolate scones come into play. If you've never made them, you'd be surprised how easy they are to whip together.
You simply whisk together some dry ingredients before mixing in some buttermilk and the shaping into a disc. Just cut to size and then bake. It really isn't too complicated. Of course with this recipe, you add in raspberries and white chocolate which gives you pops of tart/sweet flavors throughout. You could also use them to make raspberry and white chocolate muffins.
Why This Recipe Works
- Easy - With simple ingredients and straightforward steps, they are easy to bake at home.
- Flaky - By incorporating shredded butter and gently folding it into the mixture, you create delectable pockets of butter throughout the scones, achieving the desired flakiness and perfect texture.
- Flavorful - The sweet and tart combination of raspberries complemented by the creamy white chocolate creates a delightful burst of flavor in every bite.
Jump to:
Ingredient Notes
- All-purpose flour - Provides the structure of the scones. Ensure to measure accurately to avoid dense scones.
- Sugar - Granulated sugar adds sweetness. Adjust the amount to your taste preference.
- Baking powder - Helps the scones rise, giving them a light and fluffy texture.
- Salt - Balances the sweetness.
- Unsalted butter - Shredding the butter distributes small pieces throughout the flour, contributing to the flaky texture you desire.
- Raspberries - You want frozen raspberries if possible to reduce some of the "bleed." Just be careful when mixing everything as they break up easily. Fresh can be used as well.
- White chocolate - Use high-quality white chocolate chips or chunks. They melt into the scone, providing a creamy, sweet contrast to the tart raspberries.
- Heavy cream - Adds moisture/richness and works with the baking powder to create that rise you expect.
- Vanilla extract- Adds a subtle, warm flavor that complements the raspberries.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if needed. Some variations include:
- While I use all-purpose flour, whole wheat flour can be substituted.
- I use granulated sugar in the dough and to top the scones, but raw cane sugar or coconut sugar work too.
- It is a raspberry scones recipe for a reason, but you can sub with another fruit like blueberries or strawberries.
- Instead of heavy cream, you can use buttermilk, but you will need to add ½ teaspoon baking soda.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a large bowl then use a cheese grater to shred the cold butter.
Add the butter to the flour mixture and use a pastry cutter or 2 knifes to mix in and then fold in the white chocolate and raspberries.
Mix the heavy cream and vanilla extract into the dry ingredients until just incorporated.
Then place the dough on a floured surface and form into a circle about 1 inch thick. Cut into 8-10 slices.
Place the scones on a parchment-lined baking sheet. Brush with some heavy cream and add a little bit of sugar. Bake at 400°F for 18-20 minutes or until golden brown on top.
FAQs
Yes and no. Scones are the British version and generally have eggs in them, where biscuits do not. However I've "Americanized" these homemade scones and taken the egg out which gives you a light, flaky texture.
Yes. If using fresh, I'd freeze them to reduce some of the bleed. If using dried raspberries, just reduce the amount to ¾ cup.
As mentioned above, eggs are commonly in scones as it gives it a richer mouthfeel. However I like a flakier scone so I omit the egg. You can replace about ¼ cup of the heavy cream with an egg if you prefer.
If your dough is too sticky, it may be due to overmixing or not enough flour. Gradually add more flour, one tablespoon at a time, until the dough is manageable but still slightly sticky.
You can break one open to check for doneness. The interior shouldn't be doughy or wet, but slightly moist.
The Key to Light and Flaky Scones
As with any baking, it's important not to overwork the dough. Use a pastry cutter or knives to cut the cold butter into small crumbs.
Then, use your hands to shape and pat the dough into a disc. While your hands may get messy, the final result is well worth it.
Freezing Instructions
You can either freeze these raspberry white chocolate scones before baking or after baking.
- Freeze Before Baking: Cut the scone dough into wedges than place on baking sheet and freeze for 1 hour. Once frozen, you can layer them into a bag or container. To bake from frozen, just add a few minutes to the bake time or thaw overnight and bake as directed.
- Freeze After Baking: Place the baked and cooled scones on a sheet and the freeze for at least 1 hour. You can then layer them into a bag or container. Thaw on the counter or overnight in the fridge. Warm in the microwave for 30 seconds or on a baking sheet at 300°F for 10 minutes.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Box grater - Gives you shredded butter.
- Large bowl - Used to mix the ingredients.
- Pastry cutter - Helps blend the butter with the flour. You can also just use your hands or two knives.
- Baking sheet - What you bake the scones on.
Pro Tips/Recipe Notes
- Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- If you want less "bleed" in the scones, try freeze-dried raspberries.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- For extra flakiness, chill the shaped scone dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
- Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.
Similar Recipes
If you’ve tried this raspberry and white chocolate scones recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below. And if you love raspberries, you can never go wrong with this chocolate raspberry tart! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Raspberry and White Chocolate Scones
Ingredients
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoon baking powder
- ½ tsp sea salt
- ½ cup unsalted butter, cold
- 1 cup raspberries, frozen and diced
- ½ cup white chocolate
- ¾ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, sugar, baking powder and salt in a large bowl.
- Grate the cold butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives. The mixture should be clumpy and look like course crumbs. Mix in the raspberries and white chocolate.
- In a small measuring cup, mix together the heavy cream and vanilla. Mix into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones too dense.
- Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 inch thick. Cut the circle in half and then each half into 4-5 wedges (depending on how big you want your scones).
- Put the wedges on a baking sheet covered with parchment paper. Brush the tops with a little bit of heavy cream and then lightly sprinkle with sugar. Transfer to the freezer for 15 minutes. Preheat oven to 400°F.
- Remove from the freezer and bake for 18-20 minutes until tops are golden brown and toothpick inserted comes out clean. Cool on a wire rack.
Notes
- Use cold or even frozen butter. The cold butter coats the flour which creates crumbs that melt and steam, thus creating that flakiness you expect in scones.
- If you want less "bleed" in the scones, try freeze-dried raspberries.
- Do not overwork the dough. Mix everything until just combined or you will have tough scones.
- For extra flakiness, chill the shaped scone dough in the freezer for 15 minutes before baking. This helps solidify the butter and relax the gluten.
- Leftover scones will keep at room temperature for 2 days or in the fridge for 5 days.
Debbie Cooper says
Can you put melted white chocolate drizzled on these or would that be a mistake? Too sweet?
Ryan says
Melted white chocolate would work great. It wouldn't make them too sweet as the tartness from the raspberries offset it.
Misty says
Love this so much!! I actually keep butter in the freezer now just to make them on short notice. If raspberries are frozen, my suggestion is to thaw them some in the microwave.
Ryan says
I do the same thing!